As promised last week, this is a simple macaroni salad, and once I’ve served it, everyone loves it. Yes, I use imitation crab because I always have to pick out the shells with fresh or canned. And I don’t think you will miss their taste. However, if you wish to use the “real” crab, you are welcome to do so.
VICKI’S SEAFOOD MACARONI SALAD
1 6 0z. Pkg. Imitation Crab Meat
3/4 tabs. Relish (homemade – see last week’s recipe, or use your own)
1 stick celery to taste (cut into very small pieces
1/4 package cooked macaroni (allow to cool before adding the other ingredients)*
Mayo to taste
salt and pepper to taste
Mix all ingredients together. For best results, refrigerate before serving. The recipe can be doubled or tripled.
*I originally used “O” ring macaroni, but apparently that’s no longer available. So the little elbow is perfectly fine for the replacement.
This is the best taste and go recipe. I’ve listed the approximate ingredients I use, but you really need to taste how to proceed as everyone’s palate is different.
When I didn’t have my lust I used store bought ones and it wasn’t the same.